| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 7g | 1g | 63g |
| sugars | fibre | protein | salt |
| 8g | 14g | 9g | 0.2g |
Why I Love Argentine Picada de Verduras
I have been in the kitchen for as long as I can remember, weaving together textures, flavors, and traditions that have been rooted in ‘Lowcountry’ cooking. Occasionally, however, my world expands, twists and I am inspired by a dish from afar. Today, I want to share with you a dish that caught my interest and stole my heart, and if you know how deep my love runs for buttermilk biscuits and shrimp and grits, then you understand the significance of that statement. Ladies and gentlemen, welcome the Argentine recipe called Picada de Verduras into your culinary repertoire.
Exploring a Different Side of Cuisine – Argentine Flavors;
Closer to a robust, vegetable-infused salsa than a side dish, Picada de Verduras, similar to Ratatouille is a notch above the usual vegetable fare. It brings together an array of colorful bell peppers, succulent zucchinis, carrots, and the neutral softness of eggplant to create a versatile and hearty dish that can be served hot or cold.
Though I’m a Southern cuisine devotee, the brilliant creations and spice-infused inspirations of Chef Francis Mallmann, widely known as the ambassador of Argentine cuisine, should not go unnoticed. It was his influence that made me try my hand at this dish.
Enhancing and Expanding the Southern Palate
While Charleston, South Carolina, has a fine list of classic dishes to its name, there’s always room for more. Food is more than sustenance. It is an experience, a paintbrush with which we color our memories, and a thread that connects cultures. Picada de Verduras isn’t just a dish for me, it’s an ambassador from the Argentine kitchen, delivering a burst of flavors that’s new, exciting, and comforting all at once.
With its symphony of vegetables, the Picada de Verduras dances perfectly in harmony alongside a juicy Argentinian beef asado or simply on a crusty piece of bread. It embodies the concept that food can be simple, unpretentious and yet immensely soul-satisfying.
So, while my heart is forever loyal to Southern cuisine, my palate is an explorer, constantly seeking out flavors from around the world, like this wonderful Picada de Verduras. I invite you to do the same – step out of your comfort zone, tickle your taste buds with something off the beaten track, and who knows, you might just find your new favorite dish!
What You’ll Need
Method
Step One
Start by preparing the vegetables. Wash and chop the red, green and yellow bell peppers, zucchinis, eggplants, small red onions, cherry tomatoes, scallions, garlic cloves, yellow squashes and carrots into bite-sized pieces.
Step Two
Preheat your oven to 200°C (392°F). While the oven is heating, arrange the chopped vegetables in a large baking dish. Drizzle the vegetables with olive oil, then sprinkle with salt and pepper.
Step Three
Place the baking dish in the preheated oven. Roast the vegetables for approximately 25-30 minutes, or until they are tender and slightly charred. Remember to stir the vegetables every 10 minutes to ensure they cook evenly.
Step Four
Remove the vegetables from the oven and allow them to cool slightly. Once they are cool enough to handle, transfer them to a large serving bowl.
Step Five
Finely chop the fresh parsley, then sprinkle it over the roasted vegetables. Toss everything together until the vegetables are evenly coated in the parsley and olive oil mixture. Adjust the seasoning with additional salt and pepper if necessary.
Step Six
Your Picada de Verduras is now ready to serve. Enjoy it as a standalone dish or as a side with your favourite meat or fish. Enjoy!
